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Tramontina LYON Stovetop Pepper Jack Cornbread

1/2onion, chopped and sautéed until golden and tender
1red bell pepper, diced and sautéed until tender
1green bell pepper, diced and sautéed until tender
1/3 cuproom temperature, unsalted butter
1/4 cupgranulated sugar
3/4 teaspoonsalt
1egg room temperature
3/4 cup plus 2 tablespoonsmilk
3/4 cupall-purpose flour
3/4 cupcornmeal
2 teaspoonsbaking powder
8 ouncespepper jack cheese, shredded
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Tramontina LYON Stovetop Pepper Jack Cornbread - Instructions

This recipe is for the Tramontina LYON 5-quart Dutch Oven. Makes 8 to 10 servings

Prep Time: 30 minutes
Total Time: 1-1/4 hours

1. Prepare onion and peppers. Set aside to cool.

2. In a mixing bowl, cream together butter, sugar and salt.

3. Add egg.

4. Add milk.

5. Stir in flour, cornmeal and baking powder.

6. Fold in onion, peppers and shredded cheese.

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Tramontina LYON Stovetop Pepper Jack Cornbread - Instructions Continued

7. Spoon batter into LYON 5-quart Dutch Oven and cover with lid.

8. Place on a low-medium burner.

9. Bake on top of the stove for 35 minutes. A toothpick inserted into the center of the cornbread should
come out clean.

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